This recipe thunderbolt really happened by accident. I was trying to make pulled pork last minute and the grocery store was out of pork butt. Tragedy! I know, not a horrible thing, but what was I going to do? Well, I decided to grab a pork loin and see what I could do with it. Turns out the pork loin made a delicious and much healthier pulled pork. The one change, since it has so little fat, you really want the shredded pork to sit overnight in the braising liquid. So, this is a recipe you need to start 1 day before you want to eat it.
Try my barbecue sauce, it’s great on the pulled pork.
- 1/2 cup Brown sugar, light
- 2 tbsp Mustard, ground
- 1 tbsp Kosher salt
- 4 tbsp Paprika
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 6 lb Pork loin, trimmed of fat and cut into 4 equal pieces
- 3 cups Apple juice
- 1/4 cup Liquid smoke
- Accompaniments – barbecue sauce, potato rolls.
- In a small bowl combine mustard, Kosher salt, paprika, garlic powder and onion powder.
- Rub the 4 pieces of pork with the spice rub. If you have extra time, you could refrigerate the pork overnight for additional flavor.
- Slow cooker: place the pork in the slow cooker and add apple juice and liquid smoke. Cover and cook on LOW for 6 – 7 hours.
- In the oven: preheat oven to 300. Place pork in a large 4 quart baking dish (you could also use a Dutch oven), add apple juice and liquid smoke and cook for 2 1/2 – 3 hours.
- When the pork is cool enough, shred into bite-size pieces.
- Place shredded pork back in the slow cooker or baking dish in the braising liquid and refrigerate overnight.
- To serve reheat pork in a covered dish in a 300 degree oven for 30 minutes.